Ritzinger is proud of how the market has grown over the years, but remains true to its organic roots.
"I still inspect each one of the providers," Ritzinger said during an interview with The Park Record. "I go to their farms that are located all over Utah and look at their produce."
Ritzinger also examines the types of seeds these farmers use.
"I look to see if they are natural seeds or a hybrid seed and whatnot," he said. "I make sure they are GMO free and whether or not they grow their food organically and if they do or do not use pesticides.
Last year Ritzinger recruited 90 vendors. This year he will feature more than 100.
"We have a lot of applications and many people are still calling," he said. "We will take everyone who has good-quality products and good-quality food. We want them here. The more time I take with it, even the late comers, who have good products, I am able to offer new things to Park City."
Some vendors don't sell produce, but other organic foods and condiments such as salsa.
Raul Trujillo, whose wife Miriam Corona owns The Salsa Place in Spanish Fork, said they have been participating in the Park City Farmer's Market for the past two years.
"The Ritzingers found us at another market," Trujillo said. "It's nice to be here in Park City because there are so many nice people here. It's different than other places, and there are many tourists who visit here."
The Salsa Place's products were developed from the different flavors of salsa popular in Mexico.
"We have four different salsas and they are sold in stores, like Reams in Springville, and many farmers markets in Utah County," Trujillo said. "The secret is the freshness."
The flavors offered at the Park City Farmer's Market are red, tomatillo avocado, mango, and pico de gallo avocado.
"Red is our main salsa," he said. "We make it all the time."
The tomatillo avocado is creamy and acidy at the same time, and the mango is not as sweet as store-bought salsas and is very good with fish, Trujillo said.
"The last salsa we are selling is the pico de gallo avocado," he said. "It took us a while to get the flavor we wanted with this one."
The Salsa Place gets its ingredients from organic providers in Salt Lake City.
"We have a commercial kitchen in Spanish Fork," Trujillo said. "Although Park City is kind of far for us to come, it is also good for us and we're opening another kitchen in Salt Lake City."
In addition to the food and produce, the Park City Farmer's Market offers artisan jewelry and other crafts.
"We used to be really strict and not allow crafts, but when the economy took a little dive, we opened it to local crafters who were Summit County residents," Ritzinger said. "We let them in because we know they needed to pay mortgages and bills."
The idea was to stop offering crafts after the economy recovered a bit, he said.
"We decided not to do that, because the crafts add a lot to the market," Ritzinger explained. "We put the jewelry and the crafts on the south side of the lot and the farmers on the north side and it works out well."
This year, the entertainment will perform on a new stage.
"It's got a cover, so we don't have to set up the tents anymore," Ritzinger said. "It doesn't shake. The speakers won't fall over and it won't get blown away."
One of the concerns for the Park City Farmer's Market this year was the construction on S.R. 224. But Ritzinger isn't worried.
"Those who want to come from Park City have an alternate route from White Pine Canyon Road, right by St. Mary's Catholic Church," he said. "The road construction from there to Canyons Resort that was started last year is done, so people can turn left at the church and follow the road in.
"There's a roundabout over there and they can sneak right it," Ritzinger said. "Also, that will save time at the stoplight at 224 and Canyons Resort Drive, because that light only lets three cars turn left at one time."
This year marks the end of Ritzinger's contract with Canyons, and he is planning to renegotiate a new deal for next year.
"I'm not sure what will happen," he said. "There is a chance we may get an extension, but we're not sure."
All things considered, Ritzinger would like to continue his relationship with Canyons.
"I like it here," he said. "It's a convenient place located between Kimball Junction and Park City. it's such a central location, if I can work out another contract, I would love to stay another three to five years."
The Park City Farmer's Market will run every Wednesday from noon until 6 p.m. throughout the summer until October at the Canyons Resort Cabriolet parking lot. Admission is free. For more information, visit www. parkcityfarmersmarket.com.